Cranberry sauce is a must-have for holiday dinners, and this fresh, homemade version is one I make every year. It’s naturally sweet, bright, zingy, and delightfully chunky — the ideal texture to spoon over anything and everything on your plate!
My Favorite Cranberry Sauce Ever
While you may be tempted to buy that jelly-like, canned cranberry sauce, promise me you won’t do it! There really is no comparison to homemade cranberry sauce – it has an unbeatable flavor, the texture is perfectly chunky, and you skip any added preservatives. This is my most requested sauce for a Thanksgiving side dish and Christmas dinner – and for good reason! It tastes amazing on slices of roast turkey, mashed potatoes, and pretty much anything else on your plate. But here are a few more reasons why I love it:
- It’s simple yet adaptable. This recipe is the perfect base for you to customize. Want pure cranberry flavor? Skip the orange juice. Craving extra warmth? Toss in some cinnamon or cloves. Make it your own!
- It’s not loaded with sugar. Unlike other recipes that rely heavily on processed sugar, I’ve kept it light with just a bit of honey, letting the tart cranberries shine.
- It can be made ahead of time. I like to prepare it a day early so that on the actual holiday all I have to do is give it a quick reheat. It saves time in a busy, holiday-packed kitchen!
Homemade Cranberry Sauce Ingredients
- Cranberries: Fresh or frozen cranberries work beautifully here, so use what you have on hand. And if you have leftover cranberries, they’re perfect for tossing into a cranberry smoothie or these cranberry orange muffins.
- Sweetener: A touch of honey or maple syrup adds just the right amount of natural sweetness, balancing the tartness of the cranberries.
- Orange Juice and Water: While you can keep it simple by using only water, a splash of orange juice adds a delicious depth and brightness that complements the cranberries perfectly.
Find the printable recipe with measurements below.
How To Make Fresh Cranberry Sauce
Wash your cranberries. If using fresh cranberries, rinse them in a colander under running water to make sure they’re nice and clean. You can skip this if you’re using frozen cranberries.
Boil the sweetened orange juice mixture. Add the water, orange juice, and honey to a small pot, and bring to a boil.
Add the cranberries and simmer. Stir in the cranberries, bring the mixture back to a boil, then reduce the heat to a simmer. Let it simmer for 5 to 10 minutes while stirring occasionally. You’ll also notice the cranberries will burst (which is a good thing) and the sauce will start to thicken.
Let it cool. Once it’s at the texture you prefer,, turn the heat off and let the cranberry sauce cool for about 15 minutes. Then transfer it to a container and let it cool in the fridge to thicken up.
Make-Ahead and Storage Tips
- Make-ahead tip: I always make this the night before Thanksgiving. It saves time and stress! And it’s easy to warm back up in the microwave or on the stovetop before serving.
- Storage tips: This will last for 1 to 2 weeks in an airtight container in the fridge. If freezing, pour the sauce into a freezer-safe container and store it for up to 3 months. When ready to enjoy, let it thaw in the fridge overnight.
Cranberry Sauce Variations
- Add warm spices. Adding a touch of cinnamon (with cinnamon powder or cinnamon sticks), a few whole cloves, or even a dash of nutmeg can bring cozy, warming notes and a holiday feel.
- Bring the heat. Add some freshly grated ginger or chopped jalapeños for a warming kick.
- Add some depth. Pour in ½ a cup of red wine for a sophisticated, slightly boozy twist.
- Add crunch. I love to sprinkle chopped toasted walnuts, pecans, or pine nuts for added crunch.
Ways To Use Cranberry Sauce
- Serve it with meaty mains. Besides a whole turkey (and roasted turkey breast), this pairs well with prime rib, and honey-baked ham for the holidays. It also works beautifully with herb-baked chicken or pork meatballs for a delicious weeknight dinner.
- Add a cranberry touch to breakfast. Add some spoonfuls onto a warm bowl of oatmeal, creamy yogurt or chia pudding. You can even use it as a spread for my paleo pancakes, buckwheat waffles, or gluten-free crepes.
- Dollop onto salads. Add a few generous spoonfuls to a turkey cobb salad or blend some of it up into a cranberry vinaigrette!
- For more ideas — check out my post on all the tasty ways to use leftover cranberry sauce!
More Thanksgiving Recipes
- Honey Glazed Carrots: That sweet honey-spiced glaze is everything.
- Creamed Corn: The most deliciously creamy side dish.
- Sweet Potato Casserole: A classic Thanksgiving side dish.
- Balsamic Bacon Brussels Sprouts: A fan favorite around here.
- Or complete your spread with more Thanksgiving recipes!
If you make this cranberry sauce recipe, I’d love to know how it turned out in the comment box below! Your review will help other readers in the community. And if you’re hungry for more healthy food inspiration (and exclusive content), join my free newsletter.
Description
Video
Equipment
- Glass Gravy Boat A glass gravy boat shows off the beautiful red color!
Ingredients
- 4 cups (about a 12-ounce package) fresh or frozen cranberries
- ½ cup honey or maple syrup, or more as desired
- ½ cup orange juice
- ½ cup water
- orange zest, optional
Instructions
- Boil the orange juice mixture. In a saucepan over medium-high heat, add the water, orange juice, and honey and bring to a boil.
- Add the cranberries and give everything stir.
- Simmer the sauce. Bring the mixture back to a boil, then reduce the heat to a simmer. Let it simmer for 5 to 10 minutes while stirring occasionally. The cranberries will burst (that's what you want) and the sauce will start to thicken.
- Let it cool. Turn the heat off and let it cool for 15 minutes. Then transfer it to a container and place it in the fridge to chill and thicken up.
Lisa’s Tips
- Cranberries are naturally tangy and tart. I don’t add a lot of maple syrup or honey to mine, but feel free to add more if you like your cranberry sauce sweeter. Just take a quick taste test before cooling.
- Make-ahead tip: I always make this the night before Thanksgiving or Christmas. Simply warm it back up in the microwave or stovetop before serving.
- If you want less orange flavor, just use ¼ cup orange juice or omit it completely for an orange-free cranberry sauce (though I personally love the natural sweetness from the orange juice).
- If you have leftover cranberry sauce, use it to make these leftover cranberry sauce recipes!
Nutrition
©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Recipe originally published November 2020, but updated to include new information and photos for your benefit!
Behind The Scenes
This recipe never gets old! I’ve made it for so many Thanksgivings over years I’ve lots count. And I still get a little excited at that popping sound of the cranberries as they start to burst on the stove. It’s such a quick-and-easy recipe it’s almost unfathomable to me that anyone would buy this in the store. Trust me, homemade is certainly best!
Thanks, can’t wait to try it.
I love this recipe! I plan on making it for Thanksgiving. Can it be made the night before and just reheated in the microwave?
Yes, absolutely! That’s what I always do in order to save time in the kitchen on Thanksgiving. :)
Enjoyed this cranberry sauce. Very easy to make with short list of ingredients. Not too sweet (but easy to adjust to individual taste), loved the combination of sauce and larger pieces of cranberry with the short cook time.
So happy you enjoyed it, Keri!
Made this for Thanksgiving and it was delicious, loved it better than the canned cranberry sauce. Will be making this again for Christmas. Thanks Lisa !!!
Wonderful! I’m glad this cranberry sauce was a hit, Renee.
I love cranberry sauce and THIS one is by far my favorite. Not too tart, not too sweet. I have never tried using maple syrup (instead of honey) until this year and again it was perfect! Thank you Lisa for making, testing & sharing your recipes.
Yay, I’m happy you loved it Melissa! I really do love the touch of maple syrup as well.
I made this for Thanksgiving dinner as a treat for myself. My family doesn’t care for cranberry sauce but my Mom always served it out of the can each Thanksgiving and I loved it! This recipe was delicious and so simple. I will definitely make this again!
Wonderful! I’m happy you loved it, Nancy!
I have your recipes in our weekly rotation! I cook them once if not twice a week, we are obsessed! This cranberry recipe is so simple and delicious and not loaded with sugar like others. I can’t wait to try this later with some cream cheese and pancakes.
Thanks so much for making my recipes, Nicola! And happy you love this cranberry sauce. :)
Cooked this for my first first hosted Thanksgiving and it was super simple and such a delightful little accomplishment. Now just need to figure out what to do with the leftovers from it 😂 add to tea perhaps?
Happy you loved the cranberry sauce recipe, Olga! And if you type the word “cranberry” into the top search bar on my website, you’ll see some ideas of what you can do with the leftovers. Enjoy!
I never made homemade cranberry sauce before, but this recipe looked easy and not too caloric. Wow! I just loved it. I actually did not use the whole amount of honey suggested because I ran out, but I added extra orange zest. It was perfect all the way around. I was thinking of adding cinnamon stick while stirring but I never did. The first time I try a recipe, I like to follow it as close as possible and then if necessary I can tweak it. I will definitely be making this again….before next Thanksgiving.
Wonderful! I’m so happy you loved this cranberry sauce, Karen!
Just wow!!! I grew up with the canned jelly, and enjoyed it, but after trying my friends homemade cranberry sauce a few years ago, I wanted to try and make it myself. I’ll admit, I tried a different recipe last year with lots of spices like ginger and cinnamon, but it wasn’t quite to my taste. I always make Lisa’s no fail Turkey recipe for Thanksgiving, so I searched to see if she had a cranberry recipe. It is so easy to make and perfectly balanced. I used mostly honey with a little bit of maple syrup for fun and it came out so well. This will be served at every Thanksgiving from now on! Thank you for another amazing and reliable recipe Lisa!
Yay, so happy you loved it, Jennifer! And thanks for making my turkey recipe as well. Happy Thanksgiving!
I used date sugar instead of syrup or honey and it turned out perfectly. A perfect, healthful sweetener!
Wonderful! That’s a great sub as well.
I love how easy and delicious this cranberry sauce recipe is! My in-laws usually just buy the canned cranberry sauce, but they didn’t even touch it since they liked this homemade one so much!
Yes, this is so much better than the canned version! I’m happy you made them converts. ;)
Made this today for our upcoming Thanksgiving feast and had to sample it! It was phenomenal!! I can eat this year round!! I used maple syrup. So delicious! It was easy to make and came together in no time at all. Thank you again Lisa!!!
Hi Susan – kudos to you for making this ahead of time! Well done. Wishing you a wonderful Thanksgiving!
All time best cranberry sauce I’ve ever had! I’ve been making this beautiful cranberry sauce for the last four years. My family and husband absolutely love this and look forward to having it multiple times a year.
Yay, so happy you and your family love it, Marie!
Made this again for the second year and it was just as good! The tangyness with a little bit of sweet is so yummy! And bonus, it’s super easy to make.
Thanks, Megan! Happy you loved it!
I love cranberries, made this as a trial run thanksgiving, It’s a keeper will go great with my spatchcock turkey
Happy you loved it, Joy! And enjoy it again dolloped on your spatchocked turkey, yum yum.
This was my go-to cranberry sauce last year, and I’m making it again this year for Thanksgiving, as it was a hit all around!
Thanks for coming back to this recipe year after year! Wishing you a wonderful Thanksgiving!
This sounds delicious and healthy!! Will definitely make for this thanksgiving!!! Thank you for sharing your recipes!!
Wonderful! Can’t wait to hear what you think of it. Happy Thanksgiving!
This was so easy and so delicious! Everyone loved it! I will definitely be making this again and again. Not just for the holidays – every day can be a holiday!!!!
This cranberry sauce is always welcome any day of the season!
Made this version of cranberry sauce and it was delicious! Family enjoyed it! Love Lisa’s recipes!
I always make my own cranberry sauce …… looking forward to making a healthier version . Thank you 😊
I like this recipe but we add natural sugar instead of honey or syrup. We also add some orange pieces chopped and some chopped walnuts.
Just made a gorgeous batch of this cranberry sauce in preparation for Thanksgiving. It’s absolutely wonderful, Lisa, and I love how easy it was to make too. I’ve also got your sweet potato casserole and pumpkin pie on the to-do list, but for now, delightful cranberry sauce: check!
Oh, wonderful! Sounds like you’re on a roll for Thanksgiving. Hope you enjoy it all!
Made for Thanksgiving. It was a hit. Everyone loved it! Thank you Lisa for another fabulous recipe 🍁
Glad this cranberry sauce was a hit Patrice :)
This was perfect for Thanksgiving! This was my first time making cranberry sauce and it was so easy and tasted great! Thanks!
Absolutely the best! Making this sauce again right now for our TG dinner and am trying not to eat it all :) I LOVE not using refined sugar and the ideas for Jazzing it up are wonderful!
Thank you, Lisa for your recipes! I can’t wait to get your book when it’s out.
I added the zest of the orange I squeezed, half a bag of frozen raspberries, cinnamon, cassia, ground ginger, shake of ground all spice. Can’t taste the spices but they bring a little extra. I hear you can also add the tiniest bit of white pepper
That sounds delicious, Maura!
Can I use monkfruit sugar instead of maple syrup or honey?
Yes, you can use any sweetener you prefer.
So easy to make and so delicious! I am mixing the leftovers with yoghurt for a refreshing desert. Yum
That sounds like a delicious idea! I’ll have to try that sometime.
How long does it keep in the fridge if I want to make it ahead?
Hi Pat – I will normally always write storage instructions written in the post :) But this one will keep in the fridge for up to 1-2 weeks! You can also freeze it as well if you make it even more ahead of time.
Color me guilty of using canned cranberries in past years (it was even the jellied cranberries. What can I say, its what I grew up with.) But no more! This recipe is SO simple! I did end up putting in just a splash more maple syrup to help combat the tartness of the cranberries, and they turned out perfect. Goodbye canned jellied cranberries! ;)
Homemade versions are the best! Glad you now think so too Dani :)
First time making Cranberry sauce this year. It was so easy and delicious. Will add it every year from now on. Thank you Lisa you’re so talented.
Wonderful! I’m so glad you enjoyed the recipe, Melissa!
The best cranberry sauce, definitely better than store bought! I did add the orange zest that is suggested and glad I did, it gives it an extra boost of flavor. Thanks for another great recipe!
Happy to hear you enjoyed this cranberry sauce Belinda!
The cranberry sauce was awesome! I added some ground clove and orange zest. Usually my mom makes it but this year I helped and made this and your mashed potatoes, which were great as well. Thank you for all the simple, quick and delicious recipes :)
Amazing! Happy to hear everyone enjoyed this homemade cranberry sauce Mia :)
I think I could eat this on its own! Deliciousness!!! Thanks so much for the amazing recipe!!
Yay, so glad you loved this cranberry sauce, Vera!
Fantastic recipe!
Thanks so much! Glad you loved it.
Awesome recipe! Gets even better after 2 day. Thank you for developing this and sharing with us.
Yes! This definitely gets better over time :)
This is my second year cooking for Thanksgiving, and I made this cranberry sauce both times – such a hit! It’s super easy and quick to make, and it tastes delicious. Thanks Lisa!
Wonderful! Glad everyone enjoyed this cranberry sauce during Thanksgiving :)
Delicious. This will be great on oatmeal too! Thank you for working so hard to bring special food experiences to us.
Hi Mari – I’m happy you loved this cranberry sauce recipe! And yes, the leftovers are great on oatmeal, I did that myself as well. ;)
I am really looking forward to making this for our Thanksgiving dinner today. I just wanted to thank you for revamping our holiday into something much more healthy! I am using three of your recipes today! You are a Godsend. I hope you have a wonderful, peaceful holiday.
Aw, thanks so much Rita! I’m thrilled you love my recipes. :)
Hi Lisa I love your videos and all of your helpful hints
I just purchased a vitamix and you are the best you make everything look so easy.!!!!
Keep them coming!!!!
Hi Fran – you’re so kind! Thanks for your sweet words and I’m thrilled you’re loving my recipes. :)
Wow… This the first time I’ve made cranberry sauce (I’m 55yrs old). This recipe is SO DELICIOUS!!! I use maple syrup instead of honey. I will now make this every years from now on!!!
Thank you Lisa for all of your wonderful recipes!
Ps. I’m also going to make the string bean casserole tomorrow.
So glad you loved this cranberry sauce Marie! And congrats on making your first batch :)
Yummy and I cut the water amount in half as I added Grand Marnier after cooking along with orange zest. This will be the only way I will ever enjoy cranberry sauce!
Glad to hear so Teresa!
I just printed the recipe and ended up with 4 pages of huge step by step photos that used up a lot of my colored printer ink. The ink is very expensive and I hate having to re-purchase it because of giant photos like the ones I just printed. Was it something I didn’t notice in pressing the print button? I have printed some of your recipes before but maybe cut & pasted them.
Hi Joan – When you are about to print, there is a button at the top where you can select whether you want to print the photos or not. If you have questions, on this feel free to email us!
Thank you. I didn’t notice the choice but must have used it before because I have printed some of your recipes before and had no problem. I will look for it.
Would the cranberry sauce keep longer in cupboard or frig. if I HOT WATER BATH in large pot?. THANKS
Hi Pat – after you’ve made it, definitely keep it in the fridge.
How much water do I add?
Hi Melanie – sorry about that, I just fixed it in the recipe card. You’ll add a 1/2 cup of water as well. :)
I love the orange juice & zest you added to this cranberry sauce recipe! It totally brightens it up and tastes better than most cranberry sauces I’ve tried! This is going on our holiday menu for sure!
The orange is a must for a hint of brightness! Hope everyone enjoys this one over Thanksgiving :)
I love how easy this is to make! Definitely not using the canned stuff anymore! Thanks for this recipe!
Of course Chenee! This definitely beats the canned stuffed any day.
Wow didn’t realise craneberry sauce is this easy to make! The pictures of your craneberry sauce look so delicious too.
Thanks so much Genevieve! Hope you enjoy this over Thanksgiving :)
love the addition of toasted nuts to the sauce
Thanks Sadia! There’s so many variations to this one, but I love toasted nuts on top :)
I am already drooling with this awesome presentation. Love the Chunky Pieces of cranberry to this sauce. Yum. Sweet and perfect with every thing.
It’s definitely an essential for the Thanksgiving table!